berries for the middle of the cake, lightly sweetened1/2 cup slivered almonds, for the top

Preheat the oven for 325 degrees.Grease, paper, and grease two cake pans.Cream the butter, sugar, and egg yolks.Mix the dry ingredients, and add to the creamed mixture, alternately with the milk.Put into the pans.

Make the meringue by mixing the egg whites, and cream of tartar and beating until foamy, then gradually add the sugar and beat until nice and stiff.Spoon the meringue onto the batter, sprinkle with the almonds, and bake for 30-35 minutes.Cool a bit, them remove from pans and cool on a wrack.

When cool, find a lovely serving plate and place the first layer on the plate with the meringue side down. Then spoon on the sweetened berries, and place on to the second layer, with the meringue side up.

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Molly

Note to my readers:

If you don't have a scale you might find my recipes a bit confusing. But then I would really encourage all reasonably serious cooks to get a scale. Even a mechanical one will work. This isn't rocket science, but cooking is mathematical, and a scale really increases accuracy.